An Executive Chef is the ultimate authority in the kitchen, responsible for the overall vision, planning, preparation, and production of food that transitions from the kitchen to the restaurant.
The Head Chef manages the kitchen’s day-to-day operations. This includes creating the menu, overseeing the team, and ensuring every dish meets the highest standards before it reaches a guest’s table.
Then there is the Sous Chef, the indispensable second-in-command. Acting as the right hand of the Head Chef, the Sous Chef takes charge of the kitchen when the Head Chef is unavailable.
Their duties range from managing the staff to ensuring food safety and supporting the Head Chef with menu development.
Our team at Chefshare has been helping restaurants fill their chef roles through our recruitment agency for several years, so let’s take a look at a typical day for a sous chef! If you have any more specific questions about being a sous chef, be sure to reach out to our team today!
Early Morning
A sous Chef’s day begins early, typically by 7 a.m., to set the tone for a productive day. The first task is always the same: checking the deliveries. Ensuring the ingredients are fresh and up to the restaurant’s exacting standards is a top priority.
Boxes of seasonal vegetables from local farms, cuts of meat sourced from suppliers, and seafood, ideally caught fresh that morning, are inspected.
Everything is cross-referenced with the order sheets, guaranteeing that nothing has been missed and that the kitchen is stocked with all the produce needed for smooth and efficient service.
Once the deliveries are sorted, the Sous Chef organises the kitchen. Every station must be spotless, tools must be in perfect working condition, and the walk-in fridge must maintain a consistent zero degree to preserve the freshness of its ingredients. These details are checked thoroughly to ensure nothing is overlooked.
The Head Chef is also in the kitchen nice and early, but they are attending to their own tasks, such as updating the menu or planning for upcoming events.
Whether it’s trialling a new recipe, adjusting the menu, or addressing challenges from the previous service, a morning meeting between the Head Chef and the Sous Chef is important to help keep the kitchen running smoothly. This communication sets the pace for everything that follows.
Mid-Morning
By mid-morning, the focus shifts from preparation to planning. With the kitchen buzzing, the Sous Chef turns their attention to the administrative side of the role. This involves updating order sheets, managing inventory, and finalising the staff rota.
A quick briefing is conducted with the kitchen team, which reviews the day’s menu and flags any special dishes or dietary requirements that require extra attention.
Training is another key part of the mid-morning routine. For example, a Sous Chef might demonstrate to a new Commis Chef how to fillet a fish with precision. Mastering this skill takes time and practice, but patient guidance helps build confidence.
These moments of teaching and sharing knowledge are integral to the role. They enhance the team’s skills and create a supportive and collaborative atmosphere in the kitchen.
By 11 a.m., a final walkthrough of the kitchen is conducted. Sauces simmering on the stove are checked, ingredients are properly labelled and stored, and every chef is assessed to ensure they are on track with their tasks.
Communication with the front-of-house team and aligning on any special requests, dietary needs, or large bookings are also essential. This seamless interaction ensures the restaurant operates like a well-oiled machine.
Lunch Service
At noon, the kitchen’s energy becomes more focused as lunch service begins. The Sous Chef takes their place at the pass, overseeing every dish that leaves the kitchen. They look at every plate to ensure that it is presented and cooked to perfection.
While the Head Chef focuses on more complex orders, the Sous Chef’s role during service is to keep the team running smoothly under pressure.
Lunch services can be busy, but the Sous Chef thrives there. Orders are called out, encouragement is given, and the team is focused. Leadership during these peak hours is vital, ensuring the kitchen doesn’t miss a beat.
Challenges are inevitable, such as a last-minute menu change here or a piece of equipment acting up there, but a calm approach ensures these obstacles are handled efficiently.
The team gathers for a quick debrief once the final plate has been served. Discussions revolve around what went well and where improvement is needed.
Afternoon To Dinner
After a brief lunch break, the focus shifts to preparations for the evening. Afternoons tend to be quieter, providing an opportunity to tackle more creative and strategic tasks. One of their favourite activities during this time is collaborating with the Head Chef to develop new dishes.
Experimentation with new desserts, fine-tuning flavours, and perfecting plating are common tasks that showcase creativity and precision.
Afternoons are also for logistical planning. This involves coordinating with suppliers, checking inventory, and placing orders for any ingredients that are running low.
It is also an ideal time to check in with the team, offering guidance or advice and ensuring everyone is doing well. An approachable nature and genuine care for the team are essential qualities in this role, fostering respect and admiration among colleagues.
As the dinner rush looms, the Sous Chef reviews the evening’s bookings and ensures every station is prepped. Another pre-service briefing is conducted, ensuring the team is aligned and ready to tackle what is often the busiest part of the day.
During dinner service, the role at the pass remains the same: ensuring each dish is perfect. The stakes are higher, with more guests to serve and often more intricate dishes to prepare, but staying calm and composed keeps the team on track.
Throughout the evening, the Sous Chef juggles multiple responsibilities, from managing the flow of orders to stepping in and assisting wherever needed. The ability to multitask and maintain focus under pressure keeps the kitchen running like clockwork.
Post-Service
The day doesn’t end when the last customer leaves. After dinner service, the Sous Chef oversees the kitchen’s closing procedures. This includes cleaning down stations, storing any leftover ingredients, and conducting a final inventory check.
Everything must be organised and ready for the next day’s service.
Before heading home, any remaining administrative tasks are wrapped up. This might include reviewing the rota for the next week and ensuring the team is adequately staffed. Arrangements may also need to be made for extra support during busy periods.
By the time the Sous Chef leaves, it is often well past midnight. Yet, despite the long hours, the mind is already on tomorrow, fuelled by a passion for the craft and a dedication to the team.
Are You Ready To Become A Sous Chef? Browse Our Available Jobs Today!
If you need a high-quality relief chef or a permanent hire, Chefshare Recruitment is here to help. Working in a kitchen can be extremely busy, depending on the establishment you choose to work in. However, these days can be split into different shifts with multiple Sous Chefs, so the day we have laid out is not exact.
With expertise in sourcing the best candidates across the UK, we understand the importance of finding the perfect fit for both clients and candidates. Why not speak to our team today?
Whether you’re looking to strengthen your kitchen team or take the next step in your culinary career, contact our team at Chefshare today to learn how they can assist you.